食品与发酵工业 >

2022 , Vol. 48 >Issue 18: 60 - 67

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030612

研究报告

超高压-温度联合杀菌工艺对蓝靛果忍冬脱苦果汁品质及风味的影响

  • 蔡朋举 ,
  • 丁宁 ,
  • 史君彦 ,
  • 郝静怡 ,
  • 郑璐婕 ,
  • 胡欣 ,
  • 朱诗语 ,
  • 孙爱东
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  • 1(北京林业大学 生物科学与技术学院,北京,100083)
    2(林业食品加工与安全北京市重点实验室,北京,100083)
第一作者:蔡朋举(硕士研究生)和丁宁(硕士研究生)为共同第一作者(孙爱东教授为通信作者,E-mail:adsun@bjfu.edu.cn)

收稿日期: 2022-01-05

  修回日期: 2022-01-21

  网络出版日期: 2022-10-17

基金资助

国家自然科学基金项目(31871817;32172222)

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Effects of high hydrostatic pressure combined with temperature sterilization on the quality and flavor of Lonicera caerulea debittering juice

  • s
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  • 1(College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China)
    2(Laboratory of Forestry Food Processing and Safety, Beijing 100083, China)

Received date: 2022-01-05

  Revised date: 2022-01-21

  Online published: 2022-10-17

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摘要

蓝靛果忍冬(Lonicera caerulea)出汁率高,营养丰富,是制作果汁的良好原料。传统热杀菌技术会破坏果汁品质及风味,且蓝靛果忍冬果汁的强烈苦味限制了其发展。因此,该试验利用HPLC-MS/MS对蓝靛果忍冬果汁中的苦味物质进行检测并以活性炭为脱苦剂进行脱苦,利用超高压联合温度(温-压联合)对其杀菌并测定果汁在4 ℃条件下贮藏35 d的稳定性。结果表明,HPLC-MS/MS共检测出3种苦味物质,分别为马钱苷酸、马钱苷和开联番木鳖苷,活性炭脱苦后苦味物质含量降低了39%;温-压联合杀菌效果优于单一的热杀菌和超高压杀菌,且不同温-压联合处理条件对果汁贮藏期稳定性无显著影响;电子舌结果显示脱苦效果显著,改善了口感,温-压联合杀菌处理的果汁可较好地维持贮藏期内果汁品质和风味。综合成本、贮藏效果等因素,蓝靛果忍冬果汁脱苦后经400 MPa 3 min-50 ℃ 5 min温-压联合处理可在4 ℃条件下贮藏35 d保持稳定。该研究为蓝靛果忍冬的开发与利用提供一定的理论依据。

关键词： 蓝靛果忍冬; 果汁; HPLC-MS/MS; 脱苦; 温-压联合; 贮藏

本文引用格式

蔡朋举 , 丁宁 , 史君彦 , 郝静怡 , 郑璐婕 , 胡欣 , 朱诗语 , 孙爱东 . 超高压-温度联合杀菌工艺对蓝靛果忍冬脱苦果汁品质及风味的影响[J]. 食品与发酵工业, 2022 , 48(18) : 60 -67 . DOI: 10.13995/j.cnki.11-1802/ts.030612

Abstract

Lonicera caerulea is a good raw material for making juice because of the high juice yield and rich nutrition. However, the traditional thermal sterilization technology will destroy the quality and flavor of juice, and the strong bitterness of L. caerulea juice limits its development. Therefore, in this study, the HPLC-MS/MS was used to detect the bitter substances and activated carbon was used as the debittering agent in L. caerulea juice. The juice was sterilized by high hydrostatic pressure combined with temperature treatment and the stability of juice stored at 4 ℃ for 35 d was determined. The results showed that three bitter substances were detected by HPLC-MS/MS, namely loganin acid, loganin and secologanin, and the content of bitter substances was reduced by 39% after debittering. The sterilization effect of temperature-pressure combination was better than that of single thermal sterilization and high hydrostatic pressure sterilization, and different temperature-pressure combined treatment conditions had no significant effects on the stability of the juice during storage. The electronic tongue results showed that the debittering effect was significant, and the juice treated by temperature-pressure combination could maintain the quality and flavor of juice during storage. Therefore, the L. caerulea juice could maintain the stability at 4 ℃ for 35 d after debittering by the temperature-pressure combined treatment under the condition of 400 MPa 3 min-50 ℃ 5 min. This study provides a theoretical basis for the development and utilization of L. caerulea.

Key words： Lonicera caerulea; juice; HPLC-MS/MS; debittering; temperature-pressure combination; storage

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